The attitudes, barriers and facilitators to establishing a strong food safety culture in small food businesses.

Sean McCallion; L.E. Hollywood; RK Price; U McMahon-Beattie,; Emma Beacom; Michael Gillies; Alan McCabe; Moira Dean

The attitudes, barriers and facilitators to establishing a strong food safety culture in small food businesses.

Sean McCallion, L.E. Hollywood, RK Price, U McMahon-Beattie,, Emma Beacom, Michael Gillies, Alan McCabe, Moira Dean

Research output: Book/Report › Commissioned report › peer-review

Abstract

This research provides insight into the knowledge, beliefs, attitudes and presence of a food safety culture (FSC) in small food businesses (SFBs) on the island of Ireland (IOI). It also offers advice on resources that could support SFBs in implementing an FSC. The study employed a mixed-methods approach. Firstly, it combined qualitative one-to-one and focus-group discussions, which produced
data on the level of knowledge and understanding of FSC and the attitudes and
beliefs that surround it. Secondly, a large quantitative survey sampled owners,
managers and employees of SFBs across IOI on their FSC knowledge and
practices. This allowed us to compare different demographic regions, business
types and ranking among the SFBs. This research sought insights that could help
SFBs maintain or improve FSC provision in relation to training, development and
future policy.

Original language	English
Commissioning body	Safefood andThe Food Safety Promotion Board
Number of pages	149
Publication status	Published (in print/issue) - 23 Oct 2024

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

Access to Document

https://www.safefood.net/getmedia/2e04043d-ee91-4c37-828a-1b241e055327/Safefood-2024-Food_safety_culture_report.pdf

Cite this

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title = "The attitudes, barriers and facilitators to establishing a strong food safety culture in small food businesses.",

abstract = "This research provides insight into the knowledge, beliefs, attitudes and presence of a food safety culture (FSC) in small food businesses (SFBs) on the island of Ireland (IOI). It also offers advice on resources that could support SFBs in implementing an FSC. The study employed a mixed-methods approach. Firstly, it combined qualitative one-to-one and focus-group discussions, which produceddata on the level of knowledge and understanding of FSC and the attitudes andbeliefs that surround it. Secondly, a large quantitative survey sampled owners,managers and employees of SFBs across IOI on their FSC knowledge andpractices. This allowed us to compare different demographic regions, businesstypes and ranking among the SFBs. This research sought insights that could helpSFBs maintain or improve FSC provision in relation to training, development andfuture policy. ",

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AU - Hollywood, L.E.

AU - Price, RK

AU - McMahon-Beattie,, U

AU - Beacom, Emma

AU - Gillies, Michael

AU - McCabe, Alan

AU - Dean, Moira

PY - 2024/10/23

Y1 - 2024/10/23

N2 - This research provides insight into the knowledge, beliefs, attitudes and presence of a food safety culture (FSC) in small food businesses (SFBs) on the island of Ireland (IOI). It also offers advice on resources that could support SFBs in implementing an FSC. The study employed a mixed-methods approach. Firstly, it combined qualitative one-to-one and focus-group discussions, which produceddata on the level of knowledge and understanding of FSC and the attitudes andbeliefs that surround it. Secondly, a large quantitative survey sampled owners,managers and employees of SFBs across IOI on their FSC knowledge andpractices. This allowed us to compare different demographic regions, businesstypes and ranking among the SFBs. This research sought insights that could helpSFBs maintain or improve FSC provision in relation to training, development andfuture policy.

AB - This research provides insight into the knowledge, beliefs, attitudes and presence of a food safety culture (FSC) in small food businesses (SFBs) on the island of Ireland (IOI). It also offers advice on resources that could support SFBs in implementing an FSC. The study employed a mixed-methods approach. Firstly, it combined qualitative one-to-one and focus-group discussions, which produceddata on the level of knowledge and understanding of FSC and the attitudes andbeliefs that surround it. Secondly, a large quantitative survey sampled owners,managers and employees of SFBs across IOI on their FSC knowledge andpractices. This allowed us to compare different demographic regions, businesstypes and ranking among the SFBs. This research sought insights that could helpSFBs maintain or improve FSC provision in relation to training, development andfuture policy.

M3 - Commissioned report

BT - The attitudes, barriers and facilitators to establishing a strong food safety culture in small food businesses.

ER -

The attitudes, barriers and facilitators to establishing a strong food safety culture in small food businesses.

Abstract

UN SDGs

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